Lasagna
1h (PASSIVE TIME: 1h)
Medium
Ingredients
-
435
g
ground veal
-
1
can
Mutti Cherry Tomatoes
-
1
onion
-
2
cloves
of garlic
-
Salt
-
Pepper
-
400
ml
milk
-
4
tbsp
plain flour
-
2
tbsp
butter
-
Nutmeg, ground
-
1
packet of lasagna sheets
-
130
g
mozzarella cheese
-
1
package arugula salad
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Lasagna: Method
- Peel and finely chop the onion and garlic, fry together with the mince in a frying pan at high temperature
- Season with salt and pepper
- Add the can of Mutti Cherry Tomatoes and some water if needed
- Let simmer for 30 min
- Melt the butter in a pan, add the flour and mix them together until there are no flour lumps left
- Add the milk while stirring
- Continue to stir as you let the sauce simmer for about 5 minutes
- If the sauce gets too thick, add some more milk
- Season the sauce with salt, pepper and nutmeg
- Heat the oven to 350°F (175°C)
- To assemble the lasagna, use an earthenware lasagna dish and layer meat, white sauce and lasagna sheets, and repeat the layers until done
- Finish the lasagna by putting thin slices of mozzarella on top
- Cook in the preheated oven for 35–45 minutes until golden
- Make sure that the pasta sheets are fully cooked
- Serve the lasagna with arugula salad
- Add the can of Mutti Cherry Tomatoes and some water if needed
- Let simmer for 30 min
- Melt the butter in a pan, add the flour and mix them together until there are no flour lumps left
- Add the milk while stirring
- Continue to stir as you let the sauce simmer for about 5 minutes
- If the sauce gets too thick, add some more milk
- Season the sauce with salt, pepper and nutmeg
- Heat the oven to 350°F (175°C)
- To assemble the lasagna, use an earthenware lasagna dish and layer meat, white sauce and lasagna sheets, and repeat the layers until done
- Finish the lasagna by putting thin slices of mozzarella on top
- Cook in the preheated oven for 35–45 minutes until golden
- Make sure that the pasta sheets are fully cooked
- Serve the lasagna with arugula salad